My crack at a Smokey Joe Smoker - part 3

I decided to that my smokey joe smoker needed a couple more inches in height. It is far easier to get a 5lb boston butt than a 2-3lb one and I do not have to bring a tape measure into the grocery store. So I picked up 8' of 2"x 1/8" aluminum bar. It was cut in half and bent to a ring using my knee and a jeep frame I have in the garage. I made 2 rings one for the inside and one to sit on the lip. It is pop riveted together and gives me about 2".


With the lid closed.

Pulled pork

 This is really what I wanted to do when I built a smoker out of my little Smokey Joe.  This is about a three pound Boston Butt.  For the rub I just used salt, fresh ground black pepper and minced onion.  Just the basics for the first butt.


The smoke took 6.2 hours to be fully done.  Butt was put into an aluminum tent to rest for about 20 minutes.


It pulled apart real nice and had a well defined smoke ring.

Vinegar Sauce  (make at least 24 hours ahead of time.)
    2 cups apple cider vinegar
    3 tablespoons crushed red pepper
    1 teaspoon pepper
    2 teaspoons salt

Vinegar Coleslaw (make dressing 24 hours ahead.)
    dressing:
        1 cup apple cider vinegar
        3/4 cup vegetable oil
        1 cup sugar
        2 teaspoons dry mustard powder
        1 teaspoon salt
    slaw: (make and add dressing 3 hours before)
        cabbage
        onion
        celery finely chopped

Bacon wrapped meatloaf

So this is the first time I have smoked a meatloaf, also the first time bacon weaving. I made a bacon weave then placed 1 lb of ground beef and pork on it. It was seasoned with dried oregano, garlic salt, black pepper, minced onions, cumin, paprika, kosher salt, allspice, one egg and some water. I placed feta cheese, sliced onion and green olives on the meat.


Roll the meat to a loaf shape with the bacon wrap on the outside.


Wrapped her up and put on the smoker for about 2.5-3 hours at 220.   Yes that is a multimeter I am using for monitoring temperature.


Fully cooked and ready to be sliced open.


Came out pretty good except next time I am going to use less smoke.

Side dish - Pasta salad

Here is a recipe I have been fooling around with for about 15-20 years now.  I really like it and everyone I have served it to compliments me on it.  Sorry no pictures on this one, but trust me it is good.


Pasta salad ingredients:
1 box tricolor pasta
6 ounces hard salami
6 ounces provolone cheese, cubed
2 1/4 ounces ripe olives
1 small red onion
1 small zucchini, halved and thinly sliced
1/2 cup green bell pepper
1/2 cup red bell pepper
1/4 cup fresh parsley
1/4 cup Parmesan cheese, grated

Dressing:
1/2 cup olive oil
1/4 cup cider vinegar
1 clove garlic minced
1.5 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
dash pepper
2 medium tomatoes cut into wedges

Cook the pasta according to the package, rinse in cold water and drain.  Place in large bowl and add the salami, cheese, olives, onion, zucchini, peppers, parsley and Parmesan cheese.  In a jar mix the dressing.  Stir well.  Pour over salad.  Cover and chill for 8 hours or overnight.  Toss before serving.  Garnish with tomatoes if you want to.